how2heroes » Fricassee of Turkey

Entrees » Fricassee of Turkey

Kathleen Wall, Food Historian at Plimoth Plantation demonstrates a fricassee (traditionally) made of boiled fowl that is fried in butter. She suggests using leftover turkey for this easy, tasty dish that can be whipped up in minutes. 17th century serving suggestion? "Sops or sippets" — toasted or fried bread ("sops") or pieces of toasted or fried bread ("sippets").

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Serves 2-4

Ingredients

For Fricasse

3 cups leftover shredded turkey, chicken or other fowl
1½ cups turkey or chicken broth
2 egg yolks
¹⁄₈ tsp freshly-grated nutmeg
¹⁄₈ tsp freshly-grated mace
2 tsp vinegar
parsley to garnish (optional)

Serving Suggestion

"sopps" (toasted or fried bread) or "sippets" (pieces of toasted or fried bread)
potatoes or rice

How-to

Melt butter in large saucepan over medium heat
Add turkey meat or other fowl and cook until slightly browned, 5 minutes
Add stock and bring to a simmer
Meanwhile, in a small bowl, whisk together egg yolks, salt, nutmeg, mace and vinegar
Add the egg mixture into the pan of simmering stock and allow to cook and thicken, 2-3 minutes
Remove from heat and serve over "sops" (pieces of fried or toasted bread) or "sippets" (small pieces of fried or toasted bread). Alternatively, this also goes well over rice or potatoes